Roasted lobster with garlic, pepper flakes,lemon, and fennel seed tops a velvety bean puree on grilled countrybread. Recipe created by Chef Alejandro H. Rave, Hilltop HouseRestaurant, 1995, Ellsworth, Maine.
Recipe: Roast Maine Lobsteron a Garlic and White Bean Bruschetta
2 tablespoon olive oil, extra virgin 1 garlic clove, finely chopped 1 pinch red pepper flakes 1 teaspoon thyme 1 teaspoon sage 2 cups cannellini beans, cooked To taste salt and pepper 24 slices country bread, halved, then sliced 1/2-inch thick 1 garlic clove, whole 6 quarts water 1 tablespoon salt3 lobsters, 1 1/2 pounds each 2 shallots, finely chopped 2 garlic clove, finely chopped 1/4 teaspoon red pepper flakes1 lemon, zest only1 tablespoon fennel seeds, toasted, crushedTo taste salt and pepper 2-ounces olive oil, extra virgin 1-ounce fresh parsley, coarsely chopped
For the Bean Pur e: Place the olive oil, garlic, red pepper flakes, and herbs ina medium saut pan. Cook over low heat for 5 minutes.
Add the beans, salt, and pepper to taste.Cook over medium-low heat for about 5 minutes, or until the flavorsmeld.
Place in a food processor and processuntil smooth. If the mixture seems dry, add a little water andextra virgin olive oil to achieve a creamy texture. Keep warm.
Meanwhile, grill the bread on both sides.Wipe one side of the bread with the whole garlic, and drizzlewith extra virgin olive oil.
In a very large stock pot over high heat,bring the water to a boil and add the salt.
Kill the lobsters by inserting that pointof a large knife into the back of the shell where the tail meetsthe body. Add the lobsters to the boiling water and blanch for2 minutes. Remove the lobsters and drain them.
Remove the claws and pull the meat fromthe shell, cut through the head and tail lengthwise, and pullout the tail meat in two whole pieces. Slice into 1/2-inch thickmedallions.
Combine with olive oil, shallots, choppedgarlic, pepper flakes, lemon zest, and crushed fennel seeds ina bowl. Season well with salt and pepper.
To Roast the Lobsters: Preheat the oven to 450°F (230°C).
When ready to cook, heat a sautpan in the hot oven. Add the lobster with some of the oil tothe pan, toss, and place back in the oven to finish cooking,tossing periodically.
Remove from oven when the lobster is cooked,6 to 8 minutes. Add the chopped parsley so it sizzles.
While the lobster is cooking, spoon thebean pur e on the bread. As soon as the lobster comesout of the oven, top the warm white bean bruschetta with thelobster and drizzle with a few drops of the parsley oil.
Makes about 24 pieces.
Recipe and photograph provided courtesyof Maine Lobster Promotion Council.
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